Creole Tuna Portabella Melts
photo by yogiclarebear
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 (12 ounce) can chunk light tuna, well drained
- 8 medium portabella mushroom caps
- 1 tablespoon olive oil
- 4 tablespoons butter, divided
- 1⁄2 cup finely chopped red bell pepper
- 1⁄2 cup finely chopped carrot
- 1⁄2 cup finely chopped onion
- 2 teaspoons cajun seasoning
- 2 cups soft breadcrumbs (2 slices bread)
- 1 cup shredded Mexican blend cheese
directions
- Preheat broiler. Brush tops of mushroom caps with 1 tablespoon oil and place on a baking sheet. Broil until almost tender, 3-4 minutes per side. Place cap-sides down on baking sheet.
- Meanwhile, in a medium skillet, heat 2 tablespoons butter and saute the pepper, carrot and onion until softened, about 5 minutes. Stir in the Cajun seasoning and remaining 2 tablespoons butter; stir until melted.
- Remove from heat and stir in the breadcrumbs until well coated. Gently mix in the tuna.
- Fill mushroom caps with tuna mixture and top with 2 tablespoons cheese each. Broil until cheese melts.
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Reviews
-
This was very good. I stuffed them ahead of time so I didn't pre cook the mushrooms, just baked them at 400* until they were hot and broiled the cheese on top. I didn't have any carrots, but I added some celery, a bit of chopped okra, and used green onions. I also skipped the breadcrumbs to keep it lower in carbs, and topped with tomato slices.
RECIPE SUBMITTED BY
I've lived in several different places (Mississippi, New York, Germany, Montana, Georgia) because my husband was a military officer, but we decided to make Alabama our home after his military career. I've worked for the US Postal Service for the past 15 years and love my job! I've been married for 27 years to my best friend and have beautiful twin daughters (pictured below). One is an art major and musician (she plays viola, guitar, piano, drums, and has the voice of an angel). The other is a French major, Starbucks barista, and ballet dancer, formerly with Ballet Magnificat and now an apprentice with the contemporary ballet company, Arova.
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